What fun this is to make and serve! A food processor is a must, though.
1 large, ripe, pretty pineapple
1/4-1/2 cup sugar
2 Tb. lemon juice
Cut the top from the pineapple and reserve in the refrigerator. With a long, think, sharp knife, carefully cut around inside of shell, about 1/2 inch from edge. To loosen pulp from bottom of shell, while maintaining as small an opening as possible, insert your knife 1/2 inch above bottom of pineapple and carefully work blade around in a semi-circle. Remove the knife, turn it over, and repeat for remaining half-circle. The pulp should life out easily.
Discard the hard core and place the pulp in the food processor. Scrape the inside walls and bottom of the pineapple with a large spoon until smooth, placing any additional fruit in the processor. Depending on the size and sweetness of pineapple, add 1/4-1/2 cup of sugar and lemon juice. Puree the mixture then pour into a shallow container and place in the freezer along with shell.
When puree is frozen to a slushy consistency, about 1 hour, re spin in the processor until smooth and creamy. Pour into frozen shell and refreeze at least 2 hours.
Add some strawberries and bits of pineapple chunks on top before serving
Source: Private Collection Junior League of Palo Alto